Pizza Base for the Bread Maker
photo by Kismets Cook
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
2 pizzas
- Serves:
- 6-8
ingredients
- 1 1⁄2 cups warm water
- 2 tablespoons garlic-flavored olive oil
- 4 cups flour
- 1 1⁄2 teaspoons salt
- 1⁄3 cup fresh parmesan cheese, finely grated
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1 teaspoon dried parsley
- 3 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 tablespoon powdered milk
directions
- Measure all the ingredients into the pan of the bread maker - the order given will give the best results.
- Run the machine on the dough only cycle.
- Press down to deflate slightly and rest for 30 minutes and heat the oven up with a heavy flat tray or pizza stone on the lowest rack.
- Spread/stretch/roll out to fit your pizza pan.
- Top with your favorite toppings.
- Place into your hot oven, still in the pizza pan, on top of the hot tray and bake at 220C for 15-20 minutes.
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Reviews
RECIPE SUBMITTED BY
I'm a work from home mum who loves to feed her family good, nutritious and delicious meals. I'm also all about not wasting food so I love to find recipes that use odds and sods out of my fridge, vege box and freezer.
My daughter is 4 and she is the light of my life, always (or almost always) smiling. We are a family that really sticks together, my DH and I live with his parents, or in the same property and we love spending time with them.
We have a spoodle named Cocoa (can you guess my favorite craving) and when MIL is home we have a spaniel named Sid. 2 cats lurk about the property but are not very domesticated.
My favorite cookbook is anything from Nigella Lawson, I have all but her latest and cook regularly from them. I'm also addicted to zaar and find that I'm doing heaps of things from here since inspiration is only a couple of keystrokes away. Add that to a blog reading addiction (mostly food related) and you have the best recipe for ever expanding waistline and ever decreasing worry about same!
More recently I have discovered that I can't tolerate gluten and so have been changing up my recipes to accommodate where its been needed - or using GF pasta and the like with old favorites that don't need any other rejigging.